That’s it brooch · chi · tuh or brooch · oblique · tuh? So let’s continue the debate, but I’m following Giada’s lead and going with the latter so we can move on to more important topics: like how delicious a bruschetta with tomatoes and ricotta will be. at any rate, especially when it’s made with only a handful of Ingredients. We all need one recipe without formula which we can serve as a delicious appetizer for a party or a simple lunch for friends. And this bruschetta also happens to be a simple dinner that I love to splurge on when I don’t feel like cooking, but still want something super satisfying.
When the recipe is as simple as that, you want every ingredient to be almost perfect, and this recipe makes the layer of bread… then uses the best ricotta we can use… and Give our tomatoes time to slow-roast into candy-like perfection. So let’s break down each class:
First, bake the bread.
I like to use high-quality sourdough or ciabatta, like I did here. Cut the slice about 1 inch thick – you don’t want it crispy, but you also don’t want it to be so thick that it overwhelms the other ingredients.
Drizzle or coat each slice with olive oil, then bake (or place in a baking pan) over high heat until golden and crisp and beginning to have some baking marks. Trust me: the flavor you get with this method isn’t worth the extra flavor you get from simply toasting. If you don’t have a grill or baking pan, the next best method is to place it under a baking tray in your oven – just be careful as I burned through 1000 pieces of toast doing this.
What kind of ricotta to use?
Three words: full fat ricotta (also known as whole milk ricotta.) Like I said, this tomato bruschetta is so simple, you want all of your ingredients to be really great, so we were looking for one. ricotta has a creamy, rich texture with a thick texture that will counter our slow-roasted tomatoes. Making your own ricotta is one of the easiest and most satisfying weekend projects ever–this is my recipe. However, if you don’t like that (the word), a full-fat high-quality ricotta from the grocery store is a perfectly fine choice.
What makes this bruschetta with tomatoes on top?
All are slow-roasted tomatoes. Here’s how to do them:
Mix cherry tomatoes with garlic cloves, some basil leaves (or thyme, or rosemary), salt, and plenty of olive oil, then roast over low and slow heat in the oven until they start to fall apart. and tastes like candy. These have become staples I always want to have in my fridge – they’re delicious to spread on toast or pizza, or on grilled salmon. Originally, this was a riff out of the recipe in Gjelina .’s cookbook (they serve their tomato portion on a few different pizzas in the restaurant), and I’ve tweaked them a bit over the years so that a single batch doesn’t use up my entire jar of olive oil. . While these are super easy with less than 5 minutes of practice, they require an hour in the oven, so plan ahead.
What are some other great recipes for using up those slow-roasted tomatoes?
Grilled Mediterranean Salmon with Tomatoes, Capers and Olives
Once you’ve got your ingredients, just add the toast with your ricotta and a teaspoon of tomato, a pinch of salt and a few shredded basil leaves, and it’s time for you to meet one of the combinations. Best taste when. Scroll to find the recipe, and if you do, be sure to tag us on Instagram @camillestyles so we can see and share your version.
